Fried Bread for Borders

Origin: London, England

Source: Isabella Beeton, 1861

Instructions

  1. Proceed as above, by frying some slices of bread cut in any fanciful shape.
  2. When quite crisp, dip one side of the sippet into the beaten white of an egg mixed with a little flour, and place it on the edge of the dish.
  3. Continue in this manner till the border is completed, arranging the sippets a pale and a dark one alternately.

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